Dad enjoying his lobster enchiladas. I think this was a big hit. He loved them and set the bar high!
9-10 cabbage leaves
Chile Sauce:
1 cup chicken broth
1 cup coconut milk
2 jalapeño peppers
sea salt to taste
black pepper to taste
Filling:
1 1/2 lb. of cooked lobster
1 cup fresh cilantro
1 cup cauliflower
1 TBS butter
white cheddar cheese (optional)
avocado
salsa
limes
Directions:
1. Preheat oven to 350 degrees
2. Bring a pot of water to boil and add the cabbage leaves for about 1 minute. Pull them out with tongs and set them on a towel to dry. (This is also a do ahead thing you can do if you want to save time or prepare to make them another night).
3. Prepare the enchilada sauce. Add chicken broth to a saucepan and bring to a boil. Lower the heat and mix in the coconut milk and chopped jalapeño peppers. Stir in salt and pepper and let simmer for about 3-5 minutes.
4. Prepare the filling.
Sauté the lobster in butter. Add the cilantro and cauliflower rice to a mixing bowl. Add the lobster and use a fork to combine.
5. Pour half the enchilada sauce into a glass baking dish.
6. Spoon the filling in the cabbage leaves and add to the baking dish.
7. Pour the remaining sauce and filling over the top.
8. Top with shredded cheese if desired.
9. Bake for 30 minutes.
10. Serve with avocado, a salsa, and more cilantro and lime wedges.
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